Chicken soaked in a roasted tomatillo enchilada sauce gets added to a grilled cheese to make this Enchiladas Suizas Grilled Cheese. It’s flavorful and slightly spicy; it’s a way to turn a grilled cheese into a more filling meal.
This recipe is inspired by my love of both Mexican food and grilled cheese. It is a spicy cheesy sandwich that I just couldn’t get enough of.
Grilled cheese is my favorite food from childhood. For me, toasted buttered bread with melted cheese in the middle is the ultimate pick me up. Now, as an adult, I love creating more elaborate versions of this comfort food. With this recipe, the elements of traditional enchiladas suizas are reconstructed to created a sandwich that combines shredded chicken soaked in enchilada sauce with a grilled cheese.
This recipe can be easily adjusted to be mild or spicy. Prepare it according to these directions for mild spice, or skip removing the seeds from the jalapeño and poblano pepper for extra heat. Or add an extra pepper to two to really turn up the heat.
I served small bowls of warm enchilada sauce on the side, and my husband and I loved dipping these sandwiches into the sauce. It’s a fun alternative to serving the grilled cheese with soup for dipping. The more extra sauce you add, the more spicy the meal becomes.
I might be guilty of making and eating this grilled cheese several times in one week. I loved the slightly spicy – yet refreshing enchilada sauce made with roasted tomatoes, tomatillos, garlic, onion, and jalapeños with cilantro and sour cream. The mild Chihuahua Cheese melted beautifully and contracted nicely with the spice of the sauce soaked chicken and the sharpness of the Mexican cheese blend. I hope that you enjoy this recipe as much as I do!
- 2 cups shredded Chicken
- 4 large Tomatillos
- 1/2 a White Onion
- 1 Poblano Pepper
- 1 Jalapeno
- 2 cloves Garlic
- 1 (14 ounce) can of Fire Roasted Tomatoes
- 1 cup Sour Cream
- 1 tablespoon Flour
- 1/4 teaspoon Sea Salt
- 4 slices of Bread
- 4 teaspoons Butter
- 1/2 cup Shredded Mexican Cheese Blend
- 1/2 cup Chihuahua Cheese
Place the tomatillos, white onion, poblano pepper, jalapeno, and garlic on a parchment-lined baking sheet. Broil for 12-15 minutes until the vegetables are tender and slightly charred, rotate every 5 minutes or so.
Let cool, then peel the charred skin off the peppers and tomatillos. Slice the peppers removing the stem and seeds. Core the tomatillos.
Use a food processor to combine the tomatillos, white onion, peppers, garlic, and fire roasted tomatoes. Once blended, add the sour cream, flour, and salt. Pulse until smooth.
Pour enough of the tomatillo sauce over the chicken to generously coat it.
Prepare each grilled cheese by spreading 1 teaspoon of butter on one side of two slices of bread. Place the slices of bread on a work surface, buttered side facing down, and add a layer of Chihuahua Cheese to one slice of bread, and a layer of Mexican cheese and chicken to the other. Stack the slices of bread so that the chicken is placed between layers of cheese. This holds the sandwiches together.
Heat a grill pan or skillet over medium heat, and toast each side of the sandwich until golden brown. Cut in half, and serve with a small bowl of warm enchilada sauce for dipping.